Naslov
The potential of using Saccharomyces boulardii yeast in fermented milk products

Autori
Bendelja Ljoljić, Darija ; Dolenčić Špehar, Iva ; Tudor Kalit, Milna ; Rajnović, Ivana ; Hulak, Nataša ; Kos, Ivica ; Vnučec, Ivan ; Prđun, Saša ; Kalit, Samir

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
58th Croatian & 18th International Symposium on Agriculture : Proceedings / Carović-Stanko, K ; Širić, I. - Zagreb, 2023, 363-367

Skup
58. hrvatski i 18. međunarodni simpozij agronoma

Mjesto i datum
Dubrovnik, Hrvatska, 11.02.2023. - 17.02.2023

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
probiotic microorganisms, functional food, fermented milk, antagonistic action, Saccharomyces boulardii

Sažetak
Probiotic fermented milks are a group of functional food that, in addition to their nutritional value, contain certain components considered beneficial to human health. For their production, besides probiotic bacterial strains, yeasts - most commonly Saccharomyces boulardii (S. boulardii), are used too in the form of an secondary culture. The biotherapeutic effect of this yeast on the human body has been most studied. S. boulardii is also considered a potential natural preservative due to its antagonistic effect against other microorganisms. Its survivability and its effects on organoleptic properties have been studied in the production of yogurt from cow’s and goat’s milk, kefir, and acidophilic fermented milk. Based on all these factors, these products can be considered as new functional dairy products.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA